2.Place the
flour, coconut, sugar and butter in a bowl and mix to combine. Using the back
of a spoon, press the mixture into the base of a lightly greased 25cm x 25cm
tin lined with non-stick baking paper and bake for 15–20 minutes or until
golden.

3.Reduce the oven
temperature to 160°C.

4.To make the
caramel filling, place the golden syrup, butter and condensed milk in a medium
saucepan over medium heat. Whisk until the butter is melted and cook, whisking
frequently, for 7–8 minutes or until the mixture has thickened slightly.

5.Pour the
caramel over the cooked base, spread evenly with a palette knife. Press
macadamia nuts in to the caramel layer and bake for 15–20 minutes or until
golden.

6.Cool slightly
and refrigerate until cold.

7.To make the
chocolate topping, place the chocolate and oil in a heatproof bowl over a
saucepan of simmering water, and stir until melted and smooth. Pour over the
caramel mixture and spread evenly.